This recipe is from seriouseats.com, the food research lab. They say "white chicken stock in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks". They have both a pressure cooker (Instant Pot) and regular version, saying the pressure cooker version is both faster and superior. I'm listing both below. They also had separate notes for each version even though the notes seem applicable to both, so here are the notes:
NOTES (Instant Pot):You can use many different chicken parts to make stock. The breast meat produces stock with the best flavor, but the thinnest body; plus, it's expensive. A better option is to use cheaper, collagen-rich parts, like wings, backs, and feet (using feet will produce the most gelatin-rich stock). Any bone scraps you've been saving, whether raw or cooked, can also go in the pot.
NOTES (Stove stockpot): Four pounds of chicken for the four quarts of water here is the minimum I've found that will produce a good, flavorful stock. Packing in even more chicken—up to eight pounds per four quarts—will yield an even richer, deeper stock. Different parts of the chicken will contribute different amounts of gelatin to the stock: Breast meat produces a deliciously flavorful stock that is very thin, while wings produce a slightly less clean flavor, with lots of gelatin. If your stock still looks thin like water, even after being fully refrigerated, add the gelatin solution as instructed in the recipe. Feel free to add other herbs, such as fresh thyme or bay leaves.
PRESSURE COOKER (INSTANT POT) WHITE CHICKEN STOCK
Ingredients
4 1/2 pounds (2kg) mixed chicken parts, such as wings, backs, bones, and feet (see notes)
1 1/2 pounds yellow onions (about 2 large; 680g), diced
12 ounces carrots (about 2 large; 340g), diced
8 ounces celery (about 6 medium ribs; 225g), diced
4 medium cloves garlic
4 flat-leaf parsley sprigs
3 fresh thyme sprigs (optional)
1 bay leaf
Instructions
1. Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.
2. Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you're serving it as consommé or in another preparation that requires the broth to be crystal-clear.)
3. Skim fat from stock, strain, then use as desired or freeze for up to 6 months.
STOVE STOCKPOT WHITE CHICKEN STOCK
Ingredients
4-8 pounds chicken parts, such as wings, bones, breasts, and legs (see note above)
4 quarts water
2 large yellow onions, diced
4 large carrots, diced
4 large celery ribs, diced
8 crushed medium cloves garlic
2 large sprigs parsley (see note above)
2 packets unflavored gelatin dissolved in 1/2 cup cold water (optional, see note above)
Instructions
Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes (he notes it isn't necessary to skim, in fact in his testing the skimmed broth wasn't as clear as the non-skimmed). Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours. Skim off and remove any fat and scum on the surface. Refrigerate for up to 5 days or freeze for up to 6 months. If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.